Having My Way with a Suckling Pig

Name: Having My Way with a Suckling Pig
Cuisine: Spanish
Ingredients: 120 ml Sweet Ginger Dressing (see Essentials); 1 bunch chives, cut into 3 cm lengths; 4 red shallots, finely sliced; 25 ml fresh lemon juice, strained; 4 slices pancetta, cut into fine julienne strips; ¼ red cabbage; 2 green apples; 3 g gelatine leaves, softened in cold water; 3 g gelatine leaves, softened in cold water; 1 bay leaf; 1 teaspoon fennel seeds; 2 stalks parsley; 2 teaspoons black peppercorns; 1 tablespoon chopped ginger; 1 head garlic, cut in half crossways; 1 long red chilli, sliced; 1 stick celery, sliced; 1 onion, diced; 1 carrot, diced; 2 tablespoons sea salt; head and trotters from the suckling pig; head and trotters from the suckling pig; 160 ml extra virgin olive oil; 1 tablespoon sea salt; 2 belly sides from a whole 6 kg suckling pig; 2 belly sides from a whole 6 kg suckling pig

Preparation info

Serves
10–12

Difficulty
Complex

Appears in

Fire

By Christine Manfield

Published 2008

About

This requires you to start with the smallest suckling pig you can get hold of and use all its parts, with nothing going to waste. In Spain we could source pigs as small as 3 kg but its more common to find them around the 6–8 kg weight in Australia. When you are dealing with the belly, keep the ribs and reserve to make barbequed spare ribs. This preparation will be enough for a feast, so invite plenty of friends around and treat them to all the delicacies. The terrine can be served as a star

Ingredients

Oceania
Europe
Australia
Spain
Starter
Mediterranean

Ingredients

Method